Nov 15 Healthy. Cookie. Dough.

If you are anything like me, eating raw Tollhouse cookie dough by the spoonful (while being warned about raw eggs and tummy aches), was my fave pastime as a child. And by as a child I mean until I was 24. Now, since I am such an adult, I decided I could make a healthier version, sans raw egg (aka a version I can eat as much as I want without feeling horrible), to keep on hand for when the cravings hit. Enjoy!

recipe:

1 Can of chickpeas

1/3 c peanut butter

1/3 c pure maple syrup

A splash of vanilla almond milk

As many dark chocolate chips as your heart desires (I used Ghiradelli).

directions:

Drain, rinse, and skin chickpeas. (TBH sometimes when I'm lazy I don't skin them and the dough still tasted great, but it definitely makes the consistency better).

Add all ingredients sans the chocolate chips into a blender or food processor, and combine until you have a "dough."

Fold in chocolate chips.

Dive in head first.

Refrigerate in air-tight container for up to a week, or freeze so you have some on hand at allll times.